In a food processor, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, pulsing after each addition until the dough begins to come together.

Transfer the dough to a clean surface, shape it into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.

Fill a saucepan with an inch of water and bring it to a gentle simmer. In a heatproof bowl, whisk together the lemon zest, Meyer lemon juice, granulated sugar, butter, eggs, and a pinch of salt.

Place the bowl over the simmering water, ensuring it does not touch the water, and whisk continuously for 10–12 minutes, or until the mixture thickens to a curd-like consistency. Remove from heat and allow it to cool to room temperature.

Lightly flour a clean surface and roll the chilled dough into a rustic, uneven circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.

Preheat the oven to 400°F. Spread the cooled lemon curd evenly over the center of the pastry, leaving a 1 1/2-inch border. Fold the edges of the pastry over the curd, pressing gently to seal the folds.

Place the baking sheet in the oven and bake for 45 minutes, or until the crust is golden brown and the filling is set.

Allow the galette to cool slightly before serving. Garnish with powdered sugar and lemon slices if desired.